Wendy's Brings Back the Pretzel Bun

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Wendy’s announced it is adding its Pretzel Bacon Cheeseburger and Pretzel Pub Chicken sandwiches back to the menu beginning in early July.

“When we removed the pretzel bun from restaurants last year, we made way for other premium bread carriers, but consumers made it clear we couldn’t say goodbye to pretzel forever,” says Craig Bahner, CMO. “The pretzel bun was a cornerstone of our menu innovation last year, and we are bringing it back to delight consumers who love this special taste from Wendy’s.”

Pretzel fans across North America consumed more than 50 million pretzel sandwiches from Wendy’s last year. In addition, sales of these sandwiches drove more than a three percent increase in same-restaurant sales at Wendy’s North America in both the third and fourth quarters of last year.

The Pretzel Bacon Cheeseburger and Pretzel Pub Chicken both feature an artisan-style pretzel bun, made using the same authentic process of traditional soft pretzels.

Chicken fans can also enjoy the return of the Wendy’s pretzel bun with the Pretzel Pub Chicken sandwich. This chicken sandwich features ingredients such as a slice of Muenster cheese, honey mustard, and a warm cheddar cheese sauce. The Pretzel Pub Chicken sandwich showcases a lightly breaded all-white meat chicken breast topped with hand-sliced tomatoes and fresh spring mix.

"Our premium sandwiches featuring the pretzel bun deliver fast casual experience at fast food prices,” Bahner says. “They are excellent examples of our menu innovation and an important part of Wendy’s brand transformation that also includes the re-imaging of Wendy’s restaurants with a bold, contemporary look; an updated logo; new crew uniforms, and consumer-preferred menuboards and packaging.”

The Pretzel Bacon Cheeseburger and Pretzel Pub Chicken sandwiches are both returning to restaurants by the weekend of July 4, and will be available to have, to hold, and to cherish all summer long for a recommended price of $4.99 and $5.09, respectively.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.